the curry room

New Year’s Eve menu

Executive Chef: Arun Kumar | Maître d’: Mohan Senchuri

PRE-STARTER

Poppadum

Lime pickle, mango chutney and raita

to begin

LAMB SHAMI KABAB

Lamb mince patties, mint & coriander chutney

ONION BHAJI (vg)

Finely sliced onion, spiced gram flour batter

Signature mains

Samunder ka raja

A luxurious lobster curry simmered in a rich and aromatic coconut milk sauce, delicately balanced with Indian

spices and fresh herbs - truly the king of the sea

LAMB PUNJABI CURRY

Traditional-style Indian lamb curry

(Your choice of medium or hot)

BUTTER CHICKEN

North Indian style, simmered in butter, chilli and coriander cream

BENGAL FISH CURRY

A favourite Bengal delicacy cooked with aubergine

VEGETABLE KORMA (v)

Fried paneer, onion, peas and mushrooms in a creamy curry sauce

TOFU AND SEASONAL VEGETABLE CURRY (vg)

Cooked in a Delhi style vegan curry sauce

SPICY BEEF VINDALOO

Slow-cooked beef, white wine vinegar, onions, tomato and a combination of Goan spices

CHEF KUMAR’S THALI

Three curries of your choice from above

For an exceptional experience, add Chef Kumar’s thali for a £10 supplement.

SIDES to accompany all signature mains

TARKA DAL (vgo)

Authentic Indian lentil dal

BASMATI RICE (vg) BUTTER NAAN (vgo)

To finish

MRS TOLLMAN’S CHEESECAKE (v)

Seasonal coulis

GINGER AND ORANGE RICE PUDDING BRÛLÉE (vg)

Honey-poached pears, cashew nut ice cream

GULAB JAMUN (v)

Pistachio crumble, saffron syrup, vanilla custard

SELECTION OF HOMEMADE ICE CREAM & SORBET

Ice Cream: Honeycomb

, matcha, salted caramel, chocolate, rum & raisin, apple & Calvados

Sorbet (VG): Lemon, raspberry, mango, blackberry & gin